Partridge and Blackberries
Pot roasting this partridge and blackberries dish creates an amazing sauce and also ensures the meat does not dry out. It is one of James' absolute favourite dishes!
Ingredients
- 2 partridge
- 25g butter
- 2 cloves garlic crushed
- few sprigs of thyme, rosemary and bay
- 2 carrots peeled
- 6 slices pancetta
- Salt and pepper
Sauce:
- 200g blackberries
- 50ml madeira
- 200ml beef jus
- 50ml double cream
- 25g butter
- 100g mustard kale
- 25g butter
- Salt and pepper
Method
Pre heat the oven to 200c.
Stuff the cavity with the herbs then pan fry the partridge in the butter in an ovenproof dish until coloured, season.
Pop into a tray, cover in pancetta then deglaze the pan with the madeira and stock and cream. Add the carrots and blackberries then sit the birds on top of the carrots. Place into the oven for 18 to 20 minutes.
Cook the kale in butter and a splash of cooking liquor for 2 minutes, season.
To serve, spoon the kale onto a platter top with the birds and sauce.
Ingredients
- 2 partridge
- 25g butter
- 2 cloves garlic crushed
- few sprigs of thyme, rosemary and bay
- 2 carrots peeled
- 6 slices pancetta
- Salt and pepper
Sauce:
- 200g blackberries
- 50ml madeira
- 200ml beef jus
- 50ml double cream
- 25g butter
- 100g mustard kale
- 25g butter
- Salt and pepper
Method
Pre heat the oven to 200c.
Stuff the cavity with the herbs then pan fry the partridge in the butter in an ovenproof dish until coloured, season.
Pop into a tray, cover in pancetta then deglaze the pan with the madeira and stock and cream. Add the carrots and blackberries then sit the birds on top of the carrots. Place into the oven for 18 to 20 minutes.
Cook the kale in butter and a splash of cooking liquor for 2 minutes, season.
To serve, spoon the kale onto a platter top with the birds and sauce.
